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New York Italian Style Cheesecake

New York Italian Style Cheesecake

Name: New York Italian Style Cheesecake
Prep time: 20 min
Cook time: 1 h
Total time: 4 h 20 min
Yield: 1 10-inch cheesecake
Ingredients: 1 pound cream cheese, softened; 1 pound ricotta cheese; 1 ½ cups white sugar; 4 eggs; ¼ cup butter, melted and cooled; 3 tablespoons all-purpose flour; 3 tablespoons cornstarch; 2 ½ teaspoons vanilla extract; 2 cups sour cream; 2 tablespoons lemon juice

Rating: 4.62 stars

68 Ratings
59 Reviews
24 Photos

This recipe was given to me by my Italian mother-in-law. It is the type of crustless cheesecake that is sold in Italian bakeries in New York. I usually make it with whole-milk ricotta which is creamier than low fat. This is not a diet item! You can add fresh fruit topping if you desire.

By tfernini

Gallery

Recipe Summary

prep:

20 mins

cook:

1 hr

additional:

3 hrs

total:

4 hrs 20 mins

Servings:

Yield:

1 10-inch cheesecake

Nutrition Info

Directions

Step 1

Preheat oven to 325 degrees F (165 degrees C). Move an oven rack to the middle of the oven.

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Step 2

Beat the cream cheese, ricotta cheese, and sugar in a large mixing bowl with an electric mixer until well combined. Beat in the eggs, one at a time. Add the butter, flour, cornstarch, and vanilla extract; mix until well combined. Fold in the sour cream and lemon juice. Pour the mixture into an ungreased 10-inch springform pan.
Step 3

Bake in the preheated oven for 1 hour. Turn off the oven and leave the cheesecake in the oven for 2 more hours. Remove from oven and let cool completely. Run a thin spatula around the edge of the cheesecake before springing open the pan to remove. Serve at room temperature or cold; refrigerate leftovers.

Nutrition Facts

Per Serving:

452 calories; protein 10.7g 21% DV; carbohydrates 32.6g 11% DV; fat 31.7g 49% DV; cholesterol 149.9mg 50% DV; sodium 215mg 9% DV. Full Nutrition

Reviews (59)

Most helpful positive review

mimi

09/08/2011

THIS IS THE RECIPE I'VE USED FOR 30 YEARS. DON'T CHANGE A THING. IT IS DELICIOUS & GETS RAVES WHENEVER I TAKE IT SOMEWHERE. AND IT'S NOT DIFFICULT ALTHOUGH EVERYONE THINKS IT IS!! Read More

Helpful

(47)

Most helpful critical review

Pisces221

11/20/2011

It was not my favorite. Followed exacty & was watery. Would not make again. Read More

Helpful

(5)

68 Ratings

5 star values: 53
4 star values: 8
3 star values: 4
2 star values: 2
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

mimi

09/08/2011

THIS IS THE RECIPE I'VE USED FOR 30 YEARS. DON'T CHANGE A THING. IT IS DELICIOUS & GETS RAVES WHENEVER I TAKE IT SOMEWHERE. AND IT'S NOT DIFFICULT ALTHOUGH EVERYONE THINKS IT IS!! Read More

Helpful

(47)

Ladyl46

09/26/2011

What a creamy delicious, not too sweet hit! I always use LITE cream cheese and sour cream. I also cut the recipe in half, since there's just two of us. And I made a delicious cinnamon graham cracker crust that I found on this website (just added cinnamon to it)! Oh, this was so yummy. My husband is still drooling. I baked it on 300 for 1 hour. I didn't even care that it cracked a little right in the middle, so that's where I sliced it! Read More

Helpful

(30)

Stacieann Ferretti Huelsman

08/12/2012

My husband loves this cake! I've made it several times. I omit the flour and add another T. cornstarch to make it gluten free for my daughter who has celiacs. Read More

Helpful

(25)

Marie Miano DeSimone

09/08/2011

I have been making this and the lemon taste does not shine through. It is wonderful as written. Although I use 1/2 cup melted butter and cooled as posted on this site under Italian cream cheese and ricotta cheesecake submitted by April. Read More

Helpful

(15)

sparrow

09/25/2011

Made this yesterday and what a treat! Didn't change a thing which is unusual for me but the right decision as this recipe is perfect. My husband and I kept commenting on the flavors rising to the top.... Ricotta! Sour cream! Cheese! Lemon! Love this recipe and have a feeling "traditional" cheesecake has lost it's place in my baking repertoire. Read More

Helpful

(9)

Suzanne in Colorado

03/10/2013

High altitude trials: I live at 5600 ft. You MUST increase the flour & corn starch or it's too watery. I tried 4 Tbl each and it was still too creamy in the center. Suggest a total of 9.5 Tbl total of equal parts flour and corn starch. Have used almost an identical recipe at near sea level and it got rave reviews. All cakes must use more flour or adjust eggs flour and decrease liquids at high altitudes. Also have used 2 tsp of grated lemon peel for additional zest with great success. Delicious cake and can't wait to figure out what works for me then 5 stars! Read More

Helpful

(9)

BethAnne

11/16/2011

Used 1/2 cup of butter and 3 Tsp of vanilla. GREAT RECIPE. This is what real New York cheesecake should taste like. Read More

Helpful

(9)

ESorley

10/05/2011

I made this for my daughters birthday. She loves good cheesecake as do I. It is absolutely devine! Did not change any part of the recipe. If you enjoy truly delicious cheesecake this is it! Read More

Helpful

(9)

Christy Cooks

01/26/2016

Here's why it may be gritty for some: the ricotta cheese should not be allowed to come to room temperature the way cream cheese does. When ricotta is mixed into a recipe warm (and over mixed) it does become grainy. Hope this helps. Read More

Helpful

(7)

Pisces221

11/20/2011

It was not my favorite. Followed exacty & was watery. Would not make again. Read More

Helpful

(5)

More Reviews

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All Reviews for New York Italian Style Cheesecake

- of Reviews

Nutritional Information

New York Italian Style Cheesecake

Servings Per Recipe: 12
Calories: 452.3

% Daily Value *

protein: 21 %

carbohydrates: 11 %

exchange other carbs:

dietary fiber:

sugars:

fat: 49 %

saturated fat: 97 %

cholesterol: 50 %

vitamin a iu: 23 %

niacin equivalents: 16 %

vitamin b6: 4 %

vitamin c: 3 %

folate: 6 %

calcium: 16 %

iron: 6 %

magnesium: 5 %

potassium: 5 %

sodium: 9 %

thiamin: 5 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of New York Italian Style Cheesecake

1 of 59

All Reviews

mimi

09/08/2011

THIS IS THE RECIPE I'VE USED FOR 30 YEARS. DON'T CHANGE A THING. IT IS DELICIOUS & GETS RAVES WHENEVER I TAKE IT SOMEWHERE. AND IT'S NOT DIFFICULT ALTHOUGH EVERYONE THINKS IT IS!!

Helpful

(47)

Ladyl46

09/26/2011

Helpful

(30)

Stacieann Ferretti Huelsman

08/12/2012

My husband loves this cake! I've made it several times. I omit the flour and add another T. cornstarch to make it gluten free for my daughter who has celiacs.

Helpful

(25)

Marie Miano DeSimone

09/08/2011

Helpful

(15)

sparrow

09/25/2011

Helpful

(9)

Suzanne in Colorado

03/10/2013

Helpful

(9)

BethAnne

11/16/2011

Used 1/2 cup of butter and 3 Tsp of vanilla. GREAT RECIPE. This is what real New York cheesecake should taste like.

Helpful

(9)

ESorley

10/05/2011

I made this for my daughters birthday. She loves good cheesecake as do I. It is absolutely devine! Did not change any part of the recipe. If you enjoy truly delicious cheesecake this is it!

Helpful

(9)

Christy Cooks